We finished the team-taught experimental University of Oregon Clark Honors College “Bread 101″ class on Monday, with students bringing in their final projects: loaves of bread baked with sourdough starter they cultivated during the term. You can see all the pictures chronicling the 10-week experience here.
Just so we’d have all the bases covered, I made some butter and brought along a few jams for the tasting. A student requested a recipe, so I present them to you here, yeastily, in case you want to eat eight loaves of bread in a sitting, too. It was a wonderful class, and I’m so grateful I had a chance to be a part of it. Working with the scientists was so much fun, and we all improved our pedagogy and learned a great deal from each other. And the class itself was a delight. Several of the students, mostly graduating seniors, were ones I had had as freshmen during my four years teaching in the Honors College, and it was a pleasure to see how they had developed as thinkers and writers. That’s really the reward in teaching, and as I ponder the next phase in my life, I’m thankful that I can have this experience to cherish, a truly innovative course that I can say with no guile or guilt is part of the revolution that needs to happen in higher education. A Pisgah sight of Paradise, I suppose, but I’m happy to have had it.
Congratulations to the graduates; may you earn good bread in both literal and metaphorical ways, and may your slices always fall with the butter side up!
Butter can easily be made cultured by souring the milk overnight on the counter with a little cultured buttermilk mixed in. I suggest using about 1/2 teaspoon of salt. Makes about 1 cup butter and 1 cup of fresh buttermilk.
Take one pint of the best whipping cream you can find, preferably not ultra-pasteurized. (Strauss makes a good product.) It’s best if it’s somewhere between ice cold and room temperature. Place it in your mixer’s bowl and whip with the whisk attachment on high for about 8 minutes, scraping down the bowl occasionally, until the whipped cream “breaks” into solid bits and liquid. Stop when it looks like grains of rice in swampy liquid. You can also try this by hand with a whisk or by shaking it in a jar if you are a masochist.
Drain the liquid from the solids in a fine-mesh sieve for about 20 minutes, then add salt if you wish, mixing thoroughly. Press as much liquid out as you can using a wooden spoon or similar. Pack into a jar and refrigerate.
Boysenberry-Kaffir Lime Jam (low sugar)
This recipe is an adaptation of one for “sour blackberries” on the Pomona pectin recipe insert. It makes 4-5 half-pints for canning. If you want to make it and give it away to friends, there’s no need to can the jam as long as you keep the jars in the refrigerator. I’m providing basic canning instructions if you’d like to give it a try, though. The pectin is necessary to make the jam low sugar, and I’ve chosen what I consider the best commercial pectin for low sugar spreads, Pomona. It uses its own process with calcium water, so it can’t be substituted. If you’d like to make a full sugar jam with no pectin, try a recipe like my roasted blackberry jam instead, substituting boysenberries and lime juice/lime leaves for the lemon.
- 1 box Pomona Pectin (do not substitute other kinds of pectin)
- 2 cups sugar
- half-flat of boysenberries (or enough to make 4 cups of mashed fruit, about 6-7 cups)
- 2 t. lime juice
- 2 t. finely minced fresh kaffir lime leaf
- 2 t. calcium water (see below)
- 2 t. pectin powder
For canning: Prepare calcium water: combine 1/2 cup water and 1/2 teaspoon calcium powder (in the small packet in your box of Pomona’s Pectin) in a little jar with a lid, since there will be some left over for future batches. Shake well and store in the refrigerator.
Mix 2 cups of sugar with 2 teaspoons of pectin powder (in the large packet in the box).
Bring to a boil enough water in a large stockpot or waterbath canner to cover 5 half-pint jars. Wash your jars, rings, and lids, and heat the lids according to the package instructions as you’re heating up the waterbath canner.
Examine fruit for leaves and dirt; quickly rinse, if especially dusty. Mash enough of the berries to make 4 cups of pulp and place in a large pot, leaving space for the mixture to bubble up. Add 2 teaspoons of calcium water, lime juice, and minced kaffir lime leaves, mix well, and bring to a boil.
Add sugar mix and stir vigorously to melt pectin. Bring back up to a boil and let boil for a minute.
Remove from heat and let sit for a couple minutes. Skim foam from top. Spoon hot jam into jars carefully to reduce bubbles, leaving 1/4-inch head space. Wipe rims of jars and adjust lids and rings.
Process in a waterbath canner for 10 minutes. Let sit in canner for a few minutes, then remove jars carefully and let cool, undisturbed, overnight. Remove the rings and check the seals, refrigerating any that didn’t seal. The jam will keep over a year on the shelf if the seals are intact; a couple of months in the refrigerator.